Quick Turkey Stuffing Sausage Rolls

Here is my favorite way to use up leftover turkey and stuffing, wrapped in flaky puff pastry with a dollop of cranberry sauce tucked inside.

These turkey stuffing sausage rolls are perfect for the day after Thanksgiving when you’re tired of the same old leftovers. My kids actually get excited about eating turkey again when I make these, and they’re great for lunch boxes or a quick snack.

What Kind of Turkey Should I Use?

This recipe is perfect for using up leftover turkey from your holiday meal, whether it’s white meat, dark meat, or a combination of both. Dark meat will give you a juicier, more flavorful sausage roll, while white meat keeps things a bit lighter. If you don’t have leftovers on hand, you can use a rotisserie chicken from the store or even cook up some turkey breast specifically for this recipe. Just make sure whatever turkey you use is already cooked and cooled before you start assembling your rolls, and chop it into small, bite-sized pieces so it distributes evenly throughout.

Options for Substitutions

This recipe is great for using up leftovers, but here are some swaps if you need them:

• Puff pastry: You really need puff pastry for these rolls to get that flaky, crispy texture. Crescent roll dough won’t give you the same result, so it’s worth sticking with puff pastry here.
• Turkey meat: If you don’t have leftover turkey, rotisserie chicken works perfectly. You can also use cooked chicken breast or thighs – just chop them into small pieces.
• Stuffing: No leftover stuffing? Make a quick batch using store-bought stuffing mix, or substitute with cooked rice mixed with herbs like sage, thyme, and a bit of sautéed onion.
• Cranberry sauce: You can swap cranberry sauce with any fruit preserve or jam – apricot, fig, or even apple butter would taste great. Just make sure to strain off excess liquid so your pastry doesn’t get soggy.
• Egg wash: If you’re out of eggs, brush the pastry with milk or melted butter instead. It won’t brown quite as deeply, but it’ll still look nice and golden.

Watch Out for These Mistakes While Baking

The biggest mistake when making these sausage rolls is using puff pastry that’s too warm, which makes it sticky and impossible to work with – keep it cold and work quickly, returning it to the fridge if it starts getting soft.

Overfilling the rolls will cause them to burst open during baking and leak all over your pan, so stick to about 2-3 tablespoons of filling per roll and leave space at the edges to seal properly.

Make sure your cranberry sauce is well-drained before using it, since excess moisture will make the pastry soggy instead of crispy and golden.

Finally, don’t skip the egg wash or apply it too thickly – a thin, even layer gives you that beautiful golden color without making the pastry heavy or gummy.

What to Serve With Turkey Stuffing Sausage Rolls?

These sausage rolls are perfect as an appetizer for your next gathering, so I like serving them alongside other finger foods like cheese and crackers, veggie sticks with ranch dip, or some deviled eggs. If you’re making them for a light lunch or dinner, a simple mixed greens salad with a tangy vinaigrette helps balance out the richness of the puff pastry. You can also set out extra cranberry sauce on the side for dipping, or try them with gravy if you have any leftover from your holiday meal. They’re also great on their own as a snack while watching the game or for an easy weeknight dinner with some roasted vegetables on the side.

Storage Instructions

Store: These sausage rolls are great for snacking throughout the week. Keep them in an airtight container in the fridge for up to 4 days. They make a quick lunch or snack, and honestly taste pretty amazing cold straight from the fridge too.

Freeze: You can freeze these either before or after baking, which is super convenient. For unbaked rolls, freeze them on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Baked rolls can go straight into a freezer-safe container for the same amount of time.

Reheat: Pop them in a 350°F oven for about 10-15 minutes until warmed through and the pastry crisps back up. If you froze them unbaked, just add an extra 5-10 minutes to the original baking time. The microwave works in a pinch, but the oven really brings back that flaky pastry texture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 30-40 g
• Fat: 45-55 g
• Carbohydrates: 95-110 g

Ingredients

• 1 cup cooked turkey meat (shredded or finely diced)
• 1/2 cup stuffing (homemade or prepared mix)
• 1 sheet frozen puff pastry (thawed according to package directions)
• 1 tsp milk (to thin egg wash)
• 1 egg (for egg wash)
• 1/4 cup cranberry sauce

Step 1: Prepare the Oven and Mise en Place

• 1 sheet frozen puff pastry

Preheat your oven to 400°F and line a baking sheet with parchment paper.

While the oven heats, prepare your workspace by having all ingredients ready and measured.

I recommend thawing your puff pastry according to package directions well before you start—usually 30-40 minutes at room temperature—so it’s pliable but still cold when you begin rolling.

Step 2: Make the Turkey Filling

• 1 cup cooked turkey meat
• 1/2 cup stuffing
• 1/4 cup cranberry sauce

Combine the cooked shredded turkey, prepared stuffing, and cranberry sauce in a bowl and mix thoroughly until well combined.

The cranberry sauce acts as both a flavor element and a binder, helping the filling hold together.

Make sure the mixture is evenly distributed—you want every bite to have turkey, stuffing, and cranberry sauce.

Step 3: Prepare the Egg Wash

• 1 egg
• 1 tsp milk

In a small bowl, whisk together the egg and milk until smooth and well combined.

This egg wash will seal the pastry edges and give the rolls their signature golden-brown finish.

Set aside until needed.

Step 4: Roll and Fill the Pastry

• turkey filling mixture from Step 2
• egg wash from Step 3

On a lightly floured surface, roll out the thawed puff pastry to approximately 16 x 9 inches, then cut it in half to create two rectangles.

Place about 2 tablespoons of the turkey filling mixture from Step 2 along one long edge of each pastry rectangle, leaving a small border.

Brush the opposite long edge with the egg wash from Step 3 to help seal the roll.

Carefully roll the pastry over the filling toward the egg-washed edge, creating a tight spiral.

I find it helpful to use the parchment paper as a guide to roll evenly and keep the pastry from sticking.

Step 5: Shape, Score, and Prepare for Baking

• shaped rolls from Step 4
• remaining egg wash from Step 3

Transfer both rolls seam-side down to your prepared baking sheet.

Brush the entire top surface of each roll with the remaining egg wash for an even golden finish.

Using a sharp knife, make 3 diagonal cuts about 1/4-inch deep across the top of each roll—this not only helps them cook evenly but also makes them more visually appealing.

Step 6: Bake Until Golden

Bake the rolls in your preheated 400°F oven for 25-30 minutes, until the pastry is puffed and deeply golden brown.

The puff pastry should be crispy on the outside while the filling stays warm inside.

Remove from the oven and let cool for a few minutes before serving—this helps the pastry set slightly and makes them easier to handle.

Quick Turkey Stuffing Sausage Rolls

Delicious Quick Turkey Stuffing Sausage Rolls recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 2 rolls

Calories 975 kcal

Ingredients

  

• 1 cup cooked turkey meat (shredded or finely diced)
• 1/2 cup stuffing (homemade or prepared mix)
• 1 sheet frozen puff pastry (thawed according to package directions)
• 1 tsp milk (to thin egg wash)
• 1 egg (for egg wash)
• 1/4 cup cranberry sauce

Instructions

 

• Preheat your oven to 400°F and line a baking sheet with parchment paper. While the oven heats, prepare your workspace by having all ingredients ready and measured. I recommend thawing your puff pastry according to package directions well before you start—usually 30-40 minutes at room temperature—so it's pliable but still cold when you begin rolling.
• Combine the cooked shredded turkey, prepared stuffing, and cranberry sauce in a bowl and mix thoroughly until well combined. The cranberry sauce acts as both a flavor element and a binder, helping the filling hold together. Make sure the mixture is evenly distributed—you want every bite to have turkey, stuffing, and cranberry sauce.
• In a small bowl, whisk together the egg and milk until smooth and well combined. This egg wash will seal the pastry edges and give the rolls their signature golden-brown finish. Set aside until needed.
• On a lightly floured surface, roll out the thawed puff pastry to approximately 16 x 9 inches, then cut it in half to create two rectangles. Place about 2 tablespoons of the turkey filling mixture from Step 2 along one long edge of each pastry rectangle, leaving a small border. Brush the opposite long edge with the egg wash from Step 3 to help seal the roll. Carefully roll the pastry over the filling toward the egg-washed edge, creating a tight spiral. I find it helpful to use the parchment paper as a guide to roll evenly and keep the pastry from sticking.
• Transfer both rolls seam-side down to your prepared baking sheet. Brush the entire top surface of each roll with the remaining egg wash for an even golden finish. Using a sharp knife, make 3 diagonal cuts about 1/4-inch deep across the top of each roll—this not only helps them cook evenly but also makes them more visually appealing.
• Bake the rolls in your preheated 400°F oven for 25-30 minutes, until the pastry is puffed and deeply golden brown. The puff pastry should be crispy on the outside while the filling stays warm inside. Remove from the oven and let cool for a few minutes before serving—this helps the pastry set slightly and makes them easier to handle.